Roast Eggplant with Tahini Sauce
This Roast Eggplant with Tahini Sauce recipe is a simple, delicious dish that packs a punch of flavour. Perfect for a light lunch or as a side dish, this recipe combines the creaminess of tahini with the smokiness of roasted eggplant and a fresh burst of parsley. It's a great option for anyone looking to add more vegetables and plant-based protein to their diet.
Ingredients
- 1 eggplant
- ¼ cup tahini
- 3 tablespoon water
- ½ lemon
- 1 garlic clove minced
- 2 tablespoon olive oil
- ½ cup chickpeas cooked, from a can
- 2 tablespoon parsley finely chopped
- Sea salt
Instructions
- Preheat oven to 170C.
- Poke holes with a knife all over the eggplant (this will prevent the eggplant from exploding in the oven so make sure you don't skip this part!)
- Place the eggplant on an oven safe tray and cover with the olive oil and a good pinch of sea salt. Roast in the oven for 45 - 55 minutes or until the eggplant is super soft and well cooked.
- Mix together the tahini, water, garlic, juice from the lemon and a big pinch of salt and whisk until you have a nice creamy sauce (you may need to add an extra tablespoon or two more of water to get a nice runny but creamy consistency)
- Slice open your eggplant, pour the chickpeas on top, followed by the tahini sauce then top off with a sprinkle of fresh parsley and another drizzle of olive oil. Enjoy!
Nutrition
Calories: 437kcalCarbohydrates: 34gProtein: 12gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gSodium: 22mgPotassium: 847mgFiber: 12gSugar: 11gVitamin A: 427IUVitamin C: 27mgCalcium: 99mgIron: 4mg
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